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Risks in food preparation
A major risk during food preparation is allergen cross-contamination. Here are a few examples of scenarios where cross-contamination can occur:
- A knife used to cut up fish is then used to chop up another food.
- There is spillage from batters or sauces containing milk or egg.
- Kitchen staff who are handling allergens (e.g. nuts) may transfer residues from their hands to other foods
Case study
A chef was asked to make a special meal for a customer with an allergy to sesame seeds. The chef cut up all the ingredients on clean boards and assembled a salad on what she thought was a clean plate and the salad was served to the customer. When the customer began to eat the salad he started to have a reaction. On close examination he discovered he’d touched something sticky on the bottom of the plate and must have put his hand to his mouth. The chef realised there were traces of hummus (which contains sesame) on the worktop where the dish had been prepared.
Sensible measures to minimise the risk of cross-contamination will help protect allergic customers. If there is any risk to a customer despite the controls you have in place, you must ensure this risk is communicated to that person.
